← Nouns Cooking · Chinese

Ingredients

• 200 g Minced pork
• 20 g Dried shrimp, soaked and chopped
• 4 dried shiitake mushrooms, soaked and diced
• 30 g Preserved radish (chai poh / lobak masin), rinsed and diced (optional)
• 1 Shallot, diced
• 1 tsp Ginger, minced
• 1 tbsp neutral oil
• 1 tbsp Oyster sauce
• 1 tbsp Shaoxing wine
• ½ tsp Chinese five-spice
• 1 tsp Sugar
• ¼ tsp White pepper
• 1 tsp cornflour mixed with 2 tbsp water
• 1 tsp Toasted sesame oil
• 75 g Wheat starch (tang mian fen)
• 100 ml boiling water
• 250 g Glutinous rice flour
• 70 g Sugar
• ¼ tsp Salt
• 150 ml cold water, roughly
• 30 g neutral oil or lard
• 1 l neutral oil, for deep-frying

Method

1. For the filling, heat the oil in a wok and fry the shallot and ginger for 1 minute. Add the pork and stir-fry for 3 min until browned, then the shrimp, mushrooms and chai poh for 1 minute.
2. Season with the oyster sauce, Shaoxing wine, five-spice, sugar and pepper, stir in the cornflour mix until it binds, then add the sesame oil. Cool completely.
3. For the dough, stir the boiling water into the wheat starch until it forms a translucent paste. Mix the glutinous rice flour, sugar and salt in a bowl, add the starch paste, then knead in the cold water a little at a time and finally the oil, until soft, smooth and not sticky.
4. Divide into 20 pieces. Flatten each into a thin cup, add 1 heaped tsp filling and pinch closed into an oval, rolling it smooth between your palms. Keep them covered as you work.
5. Heat the oil to 160°C (320°F). Fry 4–5 at a time, nudging them so they do not stick, for 6–8 min, until puffed, golden and crisp. Drain and eat warm.

Tips

• Fry at a moderate heat: if the oil is too hot the shells can burst before the inside cooks.
• Contains shellfish and wheat (wheat starch).
• Use a deep, heavy pan no more than a third full of oil and lower the dumplings in gently; a bursting dumpling spits hot oil, so stand back and keep a lid nearby.

Sources

Written in our own words after cross-checking these recipes:

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